Corn Cheese Balls with Dip

A light and tasty snack option. Kids would simply love it. It's healthy and if you mind deep frying, you can air fry or use Paddu pan to shallow fry.

Ingredients

1 Cup Frozen Corns
1/2 Cup Green Peas
2 Boiled Potatoes, grated
100 gm Paneer, cut in cubes 
1/4 Cup Mozzarella Cheese, grated
3/4 Cup Bread Crumbs
1 Tbsp Corn Starch
1 Tbsp All Purpose Flour/ Maida
2-3 Cloves of Garlic
1/2 inch Piece of Ginger
1 Tbsp Chilli Flakes
1 Small Sized Onion, Finely chopped
Pink of Black Pepper Powder
Salt to taste 
1/2 a cup Water
Oil for frying

( For Dip )

2 Tbsp Mayonnaise
1 Tbsp Tomato Ketchup
1/2 Onion, finely chopped
1/4 tsp Chili flakes
pinch of black pepper powder


Procedure

Boil the corns and peas or pressure cook them with little salt. Keep aside for cooling. In a pan, heat 1 Tbp of oil, add chopped garlic, ginger and green chilies, saute and add chopped onion. fry till golden brown. Coarsely grind the corns and peas in a mixer grinder and add to the pan, add salt and black pepper powder, fry till cooked. Turn off the heat and let the mixture cool, Take the mixture in a bowl and add potatoes and about 2-3 Tbsp of bread crumbs. Mix well. Divide the mixture in equal parts, Make medium sized balls putting one cube of paneer in the centre, wrap nicely. 
Mix all purpose flour and corn starch with some water to make  thin batter. Take the remaining bread crumbs in a plate. First roll the balls in the batter and then in the plate, the bread crumbs should be coated consistently on all sides. Heat oil in a pan for frying, drop the balls one at a time, giving each a chance to get a coating. Fry on medium heat. Do not put too many balls at one time else they might scatter. Fry until golden brown and serve hot. Serve with mayo dip or Green chutney.

( for Dip )

Mix all the ingredients together to make the Dip or simply use Thousand Island dressing mised with chopped onions.

Gatte Ki Sabji

'Gatte ki Sabji' is a Rajasthani Dish, which is a spicy gravy with gattas or dumplings made with besan/Gramflour dipped in it.

Ingredients

( For Gravy)

1 Tbsp Desi Ghee
1 Tbsp Oil
1/4 tsp Asfoetida/ Hing
1/2 tsp Cumin seeds/Jeera
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder 

1/2 tsp garam masala powder

1Tbsp crushed kasuri methi

3/4 tsp Kashmiri Chili Powder or regular chili powder
4-5 Whole Red Chilies
1 Medium Sized onion, finely chopped
5-6 Cloves of Garlic, finely chopped

6-7 Cashews 

1 inch piece of ginget

2 medium sized tomatoes 

1 Cup fresh curd

2 Tbsp fresh cream
1-2 Green Chilly, Slit lengthwise
Coriander Leaves, finely chopped for garnishing
Salt to taste

( For Gattas )

1 Cup Gramflour/ Besan

1/4 Cup fresh curd

3-4 Tbsp Oil

1/2tsp Jeera

1/2tsp Ajwain
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder

Pinch of Hing

1 Tbsp kasuri methi
a pinch Baking Soda
1tsp Crushed Fennek seeds and coriander seeds
Salt to taste
Oil for frying

Procedure

( For Gattas )

Mix the besan, spices, salt, curd and oil with baking soda. Kneed it into a soft dough, if the mix is too dry, add some warm water. Now divide the dough into equal parts. Grease your hands and Roll them into Long and thin strips.
Boil 2 cups water in a wide pan and put the strips in it for about 3-4 minutes in boiling water. Once done take them out, these will be quite delicate so need extra care to handle. Do not throw the water, will be using for gravy.

Now let them cool and then cut these strips diagonally into small pieces, these can be used just like these or can be deep fried in hot oil till they turn golden brown.
Keep Side.

( For Gravy )

Add cashews, garlic, ginger and tomatoes in a jar and blend into a paste. In a bowl take one cup fresh curd and add all the spices and salt. Mix well. Heat 1 Tbsp oil in a pan, now add jeera and red chilies, Saute the onions and add add the tomato paste and cook well, keep stirring for 2 minutes, now add the spiced curd while stirring. Keep cooking till oil separates or the paste looks thick and cooked and well. Add the water used to boil Gattas as required, now add gattas and keep cooking on low flame, gor 5 minutes or till it reached desired consistency, add some fresh cream and slit green chilli. Garnish with chopped coriander